They were like a dirty word when I was younger. Then I had them cooked the right way… I only like them one way, crispy, and with bacon. That is exactly what the recipe gives you. With a smokey and sweet honey mustard vinaigrette, this will convert the doubters and satisfy the lovers alike.
fresh Brussels sprouts – I like to buy the large stalks from Trader Joe’s when they’re in season.
6 slices thinly sliced bacon, real bacon!
2 tbsp EVOO
minced garlic, 5-6 cloves
a couple tablespoons of whole grain mustard
equal parts honey
1 tsp smoked paprika
salt and pepper
Preheat oven to 425F
Cut the brussels sprouts off the stalk, rinse them and cut them in half long ways. Dice uncooked bacon slices and in a bowl, combine with halved sprouts.
In a separate bowl, mix olive oil, garlic, mustard, honey, smoked paprika, salt and pepper. Mix well until thoroughly combined and pour over sprouts and bacon combo. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper. The single layer is key to ensure the crisp edges of both the sprouts, and of the bacon bits.
Place in the oven and bake for 25-30 minutes, turning once or twice, until the sprouts are tender and golden and the bacon is crispy. These little heavenly nuggets are incredible, I’ll never use another recipe!
I’ll take a giant bowl for one, please and thank you. But don’t worry, I share.